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Keyword [Chinese bacon]
Result: 1 - 13 | Page: 1 of 1
1.
Microbial, Physical And Chemical Changes During Processing And Storage In Chinese Bacon
2.
Study On Process Optimization And Texture Properties Of Restructuring Chinese Beacon Ham
3.
Application Of Vacuum Impregnation On The Processing Of Chinese Bacon
4.
Study On The Effect Of Natural Antioxidant And Edible Film For Dry-Cured Meat Products
5.
Study On Lipid Oxidation And Anti-Oxidation Of Dry Cured Meat Products During Processing
6.
Study On Drying-Ripening Process Of Chinese Bacon And Proteolysis, Lipolysis And Lipid Oxidation During Processing
7.
Effect Of Intensifying High-Temperature Drying-Ripening Process On Lipolysis And Lipid Oxidation And Quality Flavor Of Chinese Bacon
8.
Study On Molecule Modified Of Tea Polyphenol And Its Antioxidantive Effect On Chinese Bacon
9.
Study On Antioxidant Properties Of Chitosan Maillard Products And Antioxidantive Effect Of Its Coating Film On Chinese Bacon
10.
Study On Smoked Technology Of Quality Changes On Xiang-xi Chinese Bacon
11.
Study On Lipid Degradation In Xiangxi Bacon Processing
12.
Smoked Odor Characteristics Of Phenol Compounds And Their Contribution To The Smoked Flavor Of Chinese Bacon
13.
Study On Lipid Oxidation And Inhibition Of Nitrosamines In Chinese Bacon By Catechin Liposomes
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